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Slice of blueberry crumble pie served a la mode on a white plate.
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Blueberry Crumble Pie

Creamy, crunchy, and always a perennial favorite with company, this pie combines a tangy blueberry filling with a sweet pecan topping.  And thanks to the magic of frozen wild blueberries, blueberry crumble pie is an irresistible indulgence year-round.
Course Dessert
Cuisine American
Keyword easy, fresh berries, frozen berries, wild blueberries
Prep Time 1 hour 30 minutes
Cook Time 1 hour
Total Time 2 hours 30 minutes
Servings 8 servings

Equipment

  • 9 inch pie plate

Ingredients

Crust

  • ½ recipe for butter pie crust (enough dough for a single crust)

Filling

  • 1 cup sour cream
  • ¾ cup sugar
  • 3 tablespoons all purpose flour
  • 1 egg beaten
  • 1 teaspoon pure almond extract
  • ¼ teaspoon kosher salt
  • 3 cups blueberries preferably wild, fresh or frozen (no need to thaw)

Topping

  • 6 tablespoons all purpose flour
  • ¼ cup chilled unsalted butter cut into bits
  • ½ cup pecans roughly chopped
  • 2 tablespoons sugar

Instructions

Prepare the Crust

  • First, prepare the crust dough using the recipe for butter pie crust. Set the dough aside to rest in the refrigerator for at least an hour. (Since this is a single crust pie, you can half the recipe if you like...but I recommend simply freezing the remaining half for future use.)
  • Heat oven to 400℉. Roll out the dough and transfer it to a 9 inch pie plate. Fold the edge under and crimp. Then chill the pie crust in the freezer for 10 minutes.
  • Line the crust with foil and fill it with beans or pie weights. Bake until the sides of the crust are set, about 12 minutes. Remove the foil and weights. Set the partially baked crust aside while you prepare the filling.

Prepare the Filling

  • In a medium bowl, whisk together the sour cream, sugar, flour, egg, almond extract, and salt until the mixture is glossy and smooth.
  • Add the blueberries and stir the mixture to combine.
  • Pour the filling into the partially baked pie crust. Then bake until the filling is just set and begins to look slightly puffed around the edges, about 25 minutes. In the meantime, prepare the topping.

Prepare the Topping

  • In a medium bowl, mix the flour and butter together with your fingertips until small clumps form.
  • Add the chopped pecans and sugar, continuing to mix with your fingers until everything is well incorporated and very clumpy.
  • Sprinkle the topping evenly over the pie filling. Then bake until the topping is slightly golden, about 12 minutes.
  • Cool the pie to room temperature before serving, preferably à la mode.